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    Jill Dupleix's Thai Hot and Sour Seafood Soup

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    Jill Dupleix's Thai Hot and Sour Seafood Soup

    We crave Thai food, and this is the quintessential Thai dish, with its irresistible balance of chilli, lime juice and fish sauce. You can use any good seafood but a rich fish such as salmon makes it really special.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 6 medium, shell-on raw prawns
    • 1 tbsp vegetable oil
    • 1 stalk lemongrass, white part only
    • 1 small fresh red chilli, chopped
    • 2 kaffir lime leaves
    • 100g button mushrooms, finely sliced
    • 150g salmon fillet, skin on, pin-boned and halved
    • 1 tsp sugar
    • 1 tbsp fish sauce, or
    • 2 tbsp lime juice, to taste
    • 2 tbsp coriander leaves


    1. Peel and devein the prawns, keeping the heads and shells to make a base stock. Heat the oil in a heavy frying pan over a fairly high heat. Add the heads and shells. Toss well in the oil, then crush them into the pan with a potato masher to extract the juices. Carefully add 600ml boiling water (it will spit). Simmer for 10 minutes.
    2. Meanwhile, bash the lemongrass stalk flat and finely slice.
    3. Strain the prawn stock through a sieve into a saucepan, and discard the heads and shells. Add the lemongrass, chilli, lime leaves and mushrooms and simmer for 5 minutes. Add the salmon, prawns, sugar and fish sauce, and simmer for 2-3 minutes until the prawns and salmon turn pink. Remove the soup from the heat, add the lime juice and half the coriander. Taste, and add more lime juice if you like. Serve in two soup bowls, scattered with the remaining coriander. Edit your recipe note

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